Grilled Lobster
★ Issue CMSC·20–014 · Published 04 Apr 2020
grilledHookedlobster

Grilled Lobster.

Split lobster tails and char them hard over coals, then finish with sweet and smoky Hooked butter

PREP 10 min
COOK 12 min
TOTAL 22m min
SERVES 2 people
HEAT mild
BLEND RATING 4.7 46 reviews · Hooked®
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You'll need
GrillLobster cracker or kitchen shearsGrill brush

Split lobster tails and char them hard over coals, then finish with sweet and smoky Hooked butter

Ingredients

FOR THE LOBSTER

  • 2 Lobster tails (We used spiny lobster)
  • Salt to taste
  • Pepper to taste
  • Lemon wedges for serving

FOR THE BUTTER SAUCE

  • 1 ½ Teaspoons Casa M Spice Co Hooked
  • 4 Tablespoons olive oil (divided)
  • 1/4 Cup melted butter
  • 1 Tablespoon chopped parsley

Method

  1. 01

    Heat your grill

    10 min

    Get your grill dialed in to medium heat, somewhere between 300°F and 400°F. You want steady, even heat for a good char without burning the delicate meat.

  2. 02

    Split the lobster tails

    5 min

    Use kitchen shears to cut straight down through the top shell, then slice halfway through the meat itself and spread it open as wide as it'll go. This exposes maximum surface area to the fire.

  3. 03

    Oil and season

    2 min

    Brush the flesh side lightly with olive oil, then hit it with salt and pepper to taste. You're protecting the meat and building your first layer of flavor.

  4. 04

    Make the Hooked butter sauce

    3 min

    Combine melted butter, the rest of your olive oil, Hooked, and chopped parsley in a bowl and mix it well. This is your finishing move — sweet, smoky, and rich.

  5. 05

    Sear flesh side down

    6 min

    Get those tails on the grill flesh-side down and let them sit for 6 minutes without moving them. You're building char and color, not steaming the meat.

  6. 06

    Flip and butter

    6 min

    Flip the tails shell-side down, spoon half your butter mixture over the flesh, and grill for another 6 minutes until the meat is cooked through. You're looking for bubbles of moisture between the meat and shell, or hit 140°F on an instant read.

  7. 07

    Finish and plate

    1 min

    Pull the tails off the heat and add more of that Hooked butter sauce as desired — don't hold back. Serve hot with lemon wedges on the side.

From Mike's Notebook

01

Split the tail lengthwise all the way through the shell so heat reaches the meat evenly, not just the top.

02

Don't skip the high-heat sear before the butter bath — it locks in that smoke flavor the headnote promises.

03

The Hooked goes in the butter at the end, not on the raw meat, so the spices bloom in fat.

Cooked It?

Tell us how it went.

Barbara Rathwick

I’ve been grilling lobster on instinct – so glad to have your direction! The HOOKED makes it “ours”.